Aroma ARC-526 Recipes, Mushroom Risotto, Rum Cake, Ingredients, ½ box, Glaze, ½ cup, Butter

RECIPES

Mushroom Risotto

Ingredients

2 tbsp	Olive Oil	3 cups	Chicken Stock
1 cup	Sliced Mushrooms of	½ cup	Heavy Cream
	Your Choice	½ cup	Shredded Parmesan Cheese
2 cups	Arborio Rice	¼ cup	Chopped Italian Parsley
½	Onion, Diced	_	Salt and Pepper
2	Garlic Cloves, Crushed
1 cup	White Wine
2 tbsp	Butter

Set the rice cooker to the Sauté-Then-Simmer™(STS™) function and add olive oil, garlic, mushrooms and onion. Sauté until onions are soft for about 8 minutes. Add rice and stir. Add wine and cook until mostly absorbed by rice. Add the chicken stock and close the lid. Once the rice cooker beeps, add the cream, parmesan cheese, butter and parsley. Stir to combine and taste. Add salt and pepper if needed.

Rum Cake

Ingredients

Cake:
½ box	Yellow Cake Mix of Your Choice
	Rum to Substitute for Water
Glaze:
½ cup	Rum
½ cup	Butter
½ cup	Brown Sugar
¹⁄₈ cup	Water

Prepare ½ box of cake batter according to directions, but replace half of the water amount asked for with rum. Since using half of the cake mix, the water/rum ratio should also be cut in half. Rinse the inner pot and coat with a cooking spray. Add the batter and set on Cake mode. Wait for cake cycle to finish and remove carefully by inverting onto a wire rack.

For the glaze, set your rice cooker on Sauté-Then-Simmer™(STS™) function and add water, butter, sugar and rum. Stir until sugar has dissolved and butter has melted. With a toothpick poke holes into the cake and pour the glaze on top, smoothing with a knife if needed.

For additional rice cooker recipes, or even to submit your own, visit our website at www.AromaCo.com! 29